- 期刊International journal of biological macromolecules（Int J Biol Macromol）
- 发表时间2026-10-01
- 作者Gao R, Chen Y, Tang W, Tu H, Zhou W, Wang Y, Wu Z
- 卷期页码154684
- DOI10.1016/j.ijbiomac.2026.154684
- PMID42822560
摘要机译
手指柚子（柑橘药L. var.sarcodactylis Swingle）在中国作为营养食品和中药食用已有数千年历史，本研究采用响应面方法论优化了超声波辅助提取手指柚子果胶（FCP）的工艺。
优化的FCP工艺参数为：超声温度77°C，超声功率525 W，处理时间107 min，固液比1∶34 g/mL，FCP最高产率18.97%。
超声辅助提取果胶（FCP-UAE）和常规加热提取果胶（FCP-CHE）的对比分析表明，超声显著影响FCP的性质，包括提取率、酯化程度、单糖组成和微观结构。它还通过调整组成和结构来提高FCP的乳化和抗氧化能力。
本研究阐明了阿联酋对FCP理化和功能性质的影响，为其作为多功能添加剂的开发和工业应用奠定了科学基础。
展开英文摘要原文
The finger citron (Citrus medica L. var. sarcodactylis Swingle) has been consumed as a nutraceutical food and traditional Chinese medicine in China for thousands of years. This study adopted response surface methodology to optimize the ultrasound-assisted extraction process of finger citron pectin (FCP). The optimized parameters for FCP were obtained as an ultrasonic temperature of 77 °C, ultrasonic power of 525 W, treatment time of 107 min, and solid-liquid ratio of 1:34 g/mL, with a maximum FCP yield of 18.97%. Comparative analyses of ultrasound-assisted extracted pectin (FCP-UAE) and conventional heating extracted pectin (FCP-CHE) revealed that ultrasound significantly influenced FCP's properties, including extraction yield, degree of esterification, monosaccharide composition, and microstructure. It also improved FCP's emulsifying and antioxidant capacities by adjusting composition and structure. This study clarifies the effect of UAE on FCP's physicochemical and functional properties, laying a scientific foundation for its development and industrial application as a multifunctional additive.
相关物质
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